ROCOTO RELLENO

For 6 persons

Ingredients:

- 7 rocotos big.

- 200 g (1/2 lb) meat of ground beast

- 100 g (1/4 lb) meat of pork ground

- ¾ of cup of stained vinegar

- ½ glass of white dry wine

- 1 red before bad onion

- 2 before ground garlic cloves

- ½ cup broth of meat

- 2 spoonfuls of before bad garlic

- 3 spoonfuls of olive oil

- 3 spoonfuls of pasta of tomato

- 1 spoonful of chili panca in pasta

- ¼ cup margarine or butter

- ½ spoonful of flour

- 6  potato´s cooked and then peeled

- ¾ cup cheese mozzarella grated

- ½ cup Parmesan grated cheese

- 2 spoonfuls of cream of milk

- ¼ cup pecanas before bad

Elaboration:

Slice or cut the covers to the 6 rocotos in the part of above, the part of the stem. Then cut in circular form the stem, to extract of inside the rocoto the pepas and veins. Cook in a pot the 6 rocotos with abundant water with salt and ¼ of cup of vinegar. This process of will repeat 3 times.

In a frying pan create a seasoning based on the margarine, the garlics and the onion. Add also the chili panca.

Place in the frying pan the meats before seasoned with salt and pepper and mix well everything. Adds the rocoto remaining but bad very boy (also without veins not pepas), the pecanas and finally the flour. Later, the broth and the cream of milk. Mix everything and finally to withdraw.

Apart fry in the first olive oil the bad garlic, then with the pasta of tomato and the wine also allowing that should cook in approximately 5 minutes.

Being anticipated in order that the rocotos do not break, to refill them with the preparation of the meats

 Place at the back of a mold for oven the sauce of tomatoes, putting it raises the rocotos inserted with the potato´s cooked.

Cover the rocotos as the potato´s with Parmesan cheese and mozzarella.

Take the mold to the oven of 350 º F (150 ° C) until the cheeses melt. Once ready to serve at once accompanying it on boiled rice.